Benedict Recipe
Housemade rosemary focaccia, prosciutto, grilled asparagus, poached eggs, hollandaise, crispy capers, crispy smashed rosemary potatoes.
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Ingredients
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Focaccia
Toppings
Crispy Smashed Rosemary Potatoes
Method
Focaccia
- 1
Prepare the Dough
In a large bowl, combine warm water and yeast, letting it sit for about 5 minutes until frothy. Stir in flour, salt, olive oil, and rosemary until a dough forms.
- 2
Knead and Rise
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover with a cloth, and let rise in a warm place for 1 hour or until doubled in size.
- 3
Shape and Bake
Preheat the oven to 425°F (220°C). Punch down the dough and spread it into a greased baking tray. Allow to rise again for 20 minutes, then bake for 20-25 minutes until golden brown.
Toppings
- 4
- 5
- 6
Prepare Hollandaise
Whisk together hollandaise sauce according to package instructions or your favorite recipe.
- 7
Crispy Capers
In a small pan, heat a tablespoon of olive oil over medium heat. Add capers and fry until crispy, about 2-3 minutes. Drain on paper towels.
Crispy Smashed Rosemary Potatoes
- 8
Boil Potatoes
Bring a pot of salted water to a boil. Add baby potatoes and cook for about 15 minutes until fork-tender. Drain and let cool slightly.
- 9
Smash and Season
Preheat oven to 425°F (220°C). Place potatoes on a greased baking sheet and gently smash each one with the bottom of a glass. Drizzle with olive oil, rosemary, salt, and pepper.
- 10
Roast Potatoes
Roast the smashed potatoes in the oven for 20-25 minutes until crispy and golden.
